Go Back
–+ servings
Chocolate Peanut Butter Muffins

Irresistible Chocolate Peanut Butter Muffins for Anytime Treats

These Chocolate Peanut Butter Muffins are rich, moist masterpieces perfect for any occasion with a delightful blend of chocolate and peanut butter.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Resting Time 15 minutes
Total Time 52 minutes
Servings: 6 muffins
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 1 cup All-Purpose Flour Can be substituted with gluten-free flour
  • 1/3 cup Natural Unsweetened Cocoa Powder Use Dutch-process cocoa for a different taste profile
  • 1 cup Granulated Sugar Brown sugar may offer a moister texture
  • 1 tbsp Baking Powder Ensure it’s fresh for the best results
  • 1/2 tsp Baking Soda Do not substitute with baking powder
  • 1/2 tsp Salt Adjust according to dietary needs
  • 2 Large Eggs Replace with flaxseed meal mixed with water for an egg-free version
  • 1/2 cup Buttermilk Regular milk with a splash of vinegar can mimic buttermilk
  • 1/4 cup Vegetable Oil Can be replaced with melted coconut oil or applesauce
  • 1 tsp Vanilla Extract Use pure vanilla for a more robust taste
  • 1/2 cup Creamy Peanut Butter Substitutions could include almond butter or any nut butter

Equipment

  • mixing bowl
  • Muffin pan
  • whisk
  • spatula
  • Plastic wrap
  • Oven

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, sift together the all-purpose flour, cocoa powder, sugar, baking powder, baking soda, and salt. Whisk until well combined.
  2. In a separate bowl, whisk together the eggs, buttermilk, vegetable oil, vanilla extract, and peanut butter until smooth.
  3. Gradually pour the wet mixture into the dry ingredients. Fold together gently until just combined; do not overmix.
  4. Cover the bowl with plastic wrap and let it rest at room temperature for 15 minutes.
  5. Preheat your oven to 425°F (220°C).
  6. Line a muffin pan with paper liners and fill every other liner with batter.
  7. Spoon the batter into the prepared liners, filling each one almost to the top.
  8. Bake at 425°F (220°C) for 5 minutes, then reduce the temperature to 350°F (175°C) and continue baking for 17-22 minutes.
  9. Allow the muffins to cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 220kcalCarbohydrates: 30gProtein: 6gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 180mgPotassium: 180mgFiber: 2gSugar: 12gVitamin A: 200IUCalcium: 50mgIron: 1mg

Notes

For best results, follow the tips on measuring flour and resting the batter to achieve moist and fluffy muffins.

Tried this recipe?

Let us know how it was!